Sort through the lentils and rinse well
Make bouquet garni out of the thyme, rosemary and bay leaves.
Add lentils and bouquet to a large pot and cover with 2 inches of water. Bring to a boil then reduce heat, cover and cook for 12-20 minutes.
Disarc bouquet. Rinse with cold water, line a sheet pan with a towel and spread lentils to dry.

In a large bowl combine vinegar, thyme leaves, olive oil, mustard, honey and half the lemon juice, 1 tablespoon salt, and 2 teaspoons pepper. Whisk well add the shallots and garlic and mix well to combine.

Stir in the carrot and radicchio to coat, then add the lentils and toss again. stir in the parsley, dill, tarragon and half the lemon zest.

Taste and adjust the seasonings. Finish with a generous drizzle of olive oil, lemon juice to taste and lemon zest.